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Delicious Sour Cream Chicken Enchilada Casserole baked to perfection

Sour Cream Chicken Enchilada Casserole

A hearty and creamy casserole made with shredded chicken, a flavorful sour cream sauce, and topped with melty cheese, this gluten-free dish is perfect for weeknights and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/4 cup unsalted butter for the roux and a rich flavor
  • 1/4 cup gluten-free all-purpose flour use a 1:1 gluten-free blend labeled for baking
  • 2 cloves garlic, minced fresh is best, but 1/2 teaspoon garlic powder will work in a pinch
  • 2 cups chicken broth choose a gluten-free labeled brand or homemade broth
  • 2 cups shredded cooked chicken rotisserie chicken is great if labeled gluten-free
  • 1 cup sour cream full-fat or light
  • 1 can (10 oz) enchilada sauce make sure it is labeled gluten-free
  • 2 cups shredded cheese (cheddar or Monterey Jack) use freshly shredded for best melt
  • Tortilla chips to capacity gluten-free or corn tortillas, warmed
  • Chopped as needed green onions for garnish
Optional Add-ons
  • 1 small onion, finely chopped sweated in butter adds depth
  • 1 small can diced green chiles for mild heat
  • 1 cup frozen corn or black beans for added texture
  • 1/2 teaspoon ground cumin or smoked paprika for a warm note

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. If using corn tortillas, warm them for 20–30 seconds in the microwave.
Make the roux for the creamy sauce
  1. Melt the butter in a medium saucepan over medium heat. Cook finely chopped onion until translucent if added.
  2. Stir in the gluten-free flour and cook for about 1 minute.
Add the broth and thicken
  1. Slowly whisk in the chicken broth until the sauce thickens slightly.
Finish the sauce with garlic and sour cream
  1. Remove from heat, stir in minced garlic and sour cream, and season to taste.
Assemble the casserole
  1. Grease a 9×13-inch baking dish. Layer tortilla chips or corn tortillas, chicken, sauce, and cheese.
Add the enchilada sauce and bake
  1. Pour enchilada sauce over the top layer and bake for 25–30 minutes.
Rest and garnish before serving
  1. Let the casserole rest for 5–10 minutes and garnish with green onions, cilantro, and lime wedges.

Notes

This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Adjust baking time if chilled.